Recipes

Take the dry chile pods, break them into a few pieces, and soak in a small bowl of water for at least half an hour before using them. You may dispose off the seeds upon braking making the chiles somewhat milder. Cut out the cores of the tomatoes and either quickly drop in boiling water or roast slightly in an oven, let them cool down and peel off the skins. Finely blend the chiles with their water, the tomatoes and the onion, salt to taste. Done! It should yield about 1 1/2 pints to 2 pints of salsa.

*Chile japonés is a small, thin ~3-5 inch long red variety of chile with a sharp, fast heat and a light smoky flavor that lingers on for just a little bit, but tapers off soon.

These recipes were passed on to me as part of a friend's collection.